Photo: K8
Estimated Nutrition (whole recipe, rough)
721
Calories
31g
Protein
56g
Fat
25g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Ingredients A:
- 4 shallots
- 2 cloves garlic
- 1 cm ginger
- 1/2 tsp salt
- 1 tsp chili paste or 3 fresh chilies
- 1/2 tsp turmeric
- 500g stewing beef, cubed
- 1 cup coconut milk
- 2 bay leaves
- 1/4 cup oil
Directions
1
Blend onion, garlic, ginger, salt, turmeric and chili paste until smooth. Heat oil in wok and add blended mixture. Stir fry for 2 minutes or until paste separates from the oil. Add beef and stir fry for 5 minutes.
2
Add bay leaves and allow to simmer for about 45 minutes or until meat is tender, adding water as necessary to keep sauce from drying. When beef is tender, add coconut milk. Bring to a boil and remove from heat. Serve with rice.
3
Category:Malaysian Recipes
4
Category:Malaysian Meat Dishes
Recipe sourced from
fandom